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 Last Updated : Sep 24,2018




Quick Dal Recipes, Quick Kadhi Recipes

Quick’ is today’s mantra. The easier and faster you can prepare a dish, higher are the chances of preparing it frequently. Elaborate dishes hold a special place in our cuisine, but in our busy lifestyle, they are reserved for special days. On a daily basis, we are always on the lookout for quick and easy dishes, spanning all courses of the meal.

Quick Kadhis and Quick Dals are part and parcel of a homely meal – and the best part is that everyday kadhis and dals can be made in a jiffy, so you can prepare them any day. They are enjoyed with rice, or sometimes with puri. Dals vary from region to region – from the Gujarati Dal to the South Indian Sambhar and Rasam, from the Punjabi Dal Makhani to the Rajasthani Pakoda Kadhi. This section introduces you to the many tasty kadhis and dals that can be made quickly, from traditional ones like the Dapka Kadhi and the Maharashtrian classic Methiche Varan, to the Peanut Kadhi that can be had with Rajgira Paneer Paratha on fasting days, and the innovative Tamatar ki Kadhi.

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Slurp! What an exciting flavour this Kokum Kadhi has. Indeed, the best of homely flavours, tanginess, is the highlight of this recipe. This recipe is quite different from any other kadhi because it uses neither curds nor besan Inste ....
With five protein-rich dals, this spicy mixed dal version combines curds and traditional spices to give a tangy, spicy, delectable accompaniment for parathas and rotis. This dal can be prepared easily and quickly, but remember to soak them together for an hour to ensure uniform cooking.
From roadside dhabhas to global Indian restaurants, almost all diners serve this all-time favourite Dal Fry. A mixture of moong and masoor dal cooked to perfection and perked up with an aromatic tempering along with fried onions and tomatoes, this dal has a very pleasing texture and irresistib ....
Kadhi is a traditional gujarati preparation of a wonderful sweet and spicy curd mixture thickened with gram flour, which can be enhanced in many ways using other ingredients like pakoras and koftas. Remember never to boil the kadhi on a high flame as it tends to curdle. Gujarati kadhi goes very well ....
Varan refers to traditional Maharashtrian lentil-based dishes. Here, cooked toovar dal is perked up with fenugreek leaves and tasty spice powders and pastes. An aromatic tempering adds to the traditional charm of the Methiche Varan, making sure that its aro ....
This unique and flavourful kadhi made of karela peels is a great combination for plain rice as well as khichdi. Although you might worry about the bitterness, you will be surprised to know that when cooked in the typical curd-besan base, the bitterness turns out to be quite pleasant to the palate. P ....
You can eat healthily and yet enjoy some of the favourites. Here's a classic example of cooking a subzi like methi with just a teaspoon of oil for 2 people.
The use of whole green gram or moong is very common in day-to-day Gujarati fare. Khatta moong is a lovely recipe that features cooked moong simmered with curds and spices. The use of curds bestows a unique, sumptuous feel to this recipe. Garlic-lovers can even add a little garlic paste to add a whol ....
A delicious kadhi enhanced with vibrant spinach puree and soothing coconut milk, the Palak Coconut Kadhi also has its share of excitement thanks to the myriad spices that are added to it. As always, onions, green chillies and ginger, which are everyday ingredients in an Indian kitchen add to the fla ....
There are few recipes which cast garlic as the hero! in that respect, this is a relatively rare and enjoyable one. Of course, it is no surprise that it is coupled with moong dal. There is a reason why the small and flat moong dal is chosen when cooking for children or elders—it cooks easily, is very ....
A kadhi made with roasted peanut powder and fresh curds, thickened with rajgira flour instead of besan. The Peanut Kadhi has been carefully formulated to avoid items that cannot be had on fasting days. This faraal recipe is a tasty treat that you can have on
Ever thought of making kadhi with an infusion of palak? Sounds strange, but tastes and looks very interesting. Palak purée and green paste imparts flavouir along with a bright green colour and vitamin A to the dish. You can skip the garlic if you do not like its flavour. Serve with a bowl of brown r ....
A thoughtful way to make use of leftover rice, and a brilliant idea to transform simple kadhi into a classic special dish! Mixing in some spice powders, shaping into balls and deep-frying converts leftover rice into scrumptious pakodas, which are a wonderful value-add to traditional curd-based ka ....
Sprouting increases the nutrient content of vaal further making the hariyali vaal ki dal a valuable addition to your diet. A paste made of ingredients you are sure to find in your refrigerator forms the base for this delicious, semi-spicy preparation that goes too well with rice and rotis!
Chana dal is commonly used as one of the ingredients in various subzis, rice preparations and snacks. However, here is an accompaniment prepared from chana dal, spiked up with tomato pulp and onions, laced with simple spice powders. You will love the soothing flavour of this easy dal.
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